Looking for a 7 spoon cake that works for Christmas without stress, scales or hours in the kitchen? This chocolate sheet cake is moist, creamy and topped with Nutella cream, so both kids and adults love it.
Christmas should be about calm, not hovering at the oven. You stir this batter together in one bowl while holiday movies play. Want to know how to get the moist, almost pudding-like crumb everyone raves about?
Quick Overview
- What it is: A very moist chocolate sheet cake with a creamy topping, based on the “7 spoon” method.
- Secret trick: A cappuccino milk soak that keeps the sponge moist and tender.
- Cost and time: Simple pantry ingredients; baked in 20 minutes, ready to serve after about 35 minutes of work plus chilling.
At a Glance
- Prep time: 15 minutes
- Baking time: 20 minutes (plus at least 1 hour chilling)
- Servings: 12 to 15 pieces
- Difficulty: Beginner
- Calories: about 310 kcal per piece
- Trend: Holiday favorite
Ingredients
- Cake:
- 2 large eggs
- 1 pinch salt
- Vanilla extract, to taste (about 1 teaspoon)
- 1/2 cup plus 2 tablespoons (120 g) granulated sugar
- 1/3 cup (80 g) vegetable oil
- Scant 1/2 cup (100 ml) milk
- 1 1/4 cups (150 g) all-purpose flour
- 1/3 cup (30 g) Dutch-process cocoa powder
- 1 1/2 teaspoons (7 g) baking powder
- Coffee soak:
- Scant 1/2 cup (100 ml) milk
- 1 tablespoon instant cappuccino powder (or instant coffee, or hot cocoa mix for a kid-friendly version)
- Nutella cream:
- 1 1/4 cups (300 ml) cold heavy cream (35 to 36%)
- 1/3 cup (90 g) Nutella
- Chocolate ganache:
- 3.5 oz (100 g) dark chocolate, chopped
- 2/3 cup (150 ml) heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Grease an 11×7-inch (28×19 cm) baking pan with butter and dust it with flour.
- In a bowl, whisk the eggs with the salt, vanilla and sugar until foamy.
- Add the oil and milk and stir briefly.
- Sift the flour, cocoa powder and baking powder into the liquid mixture. Stir until you have a smooth batter with no lumps.
- Bake for 15 to 20 minutes. A toothpick inserted in the center should come out dry. Let the cake cool completely.
- In a mug, stir the milk with the cappuccino powder. Poke holes all over the cake with a toothpick or skewer and pour the coffee milk evenly over it.
- Whip the cold cream to soft peaks, add the Nutella and whip to a firm cream. Spread it over the cake and refrigerate.
- Pour hot (not boiling) cream over the chopped chocolate and stir until you have a glossy ganache.
- Pour the ganache over the cake and refrigerate for at least 1 hour until set.
Video Recipe
Tips for Perfect 7 Spoon Cake
- Slice with a warm knife. To keep the ganache from cracking, dip the knife in hot water and wipe it dry between cuts.
- Chill the cream well. The heavy cream should be refrigerated for at least 12 hours; cold cream whips into a firm, stable filling.
- Measure by weight if you can. The original recipe measures the dry and wet ingredients with a large spoon, which is where the name comes from. The cup and gram amounts here are more reliable.
Easy Variations
- Kid-friendly version: Use cocoa drink mix instead of cappuccino powder for the soak.
- Fruity twist: Arrange banana slices or raspberries under the Nutella cream for a fresh flavor.
Frequently Asked Questions (FAQ)
- What is a 7 spoon cake? It is a quick cocoa sheet cake whose ingredients were originally measured with spoonfuls instead of a scale. This version is soaked with coffee milk, topped with Nutella cream and finished with chocolate ganache.
- Can I bake the cake a day ahead? Yes. The sponge gets even moister overnight thanks to the coffee soak. Make the Nutella cream on the day you serve it.
- What can I use instead of Nutella? Any chocolate-hazelnut spread works. You can also use dulce de leche or melted chocolate.
- How long does it keep, and can I freeze it? Covered in the refrigerator it keeps for about 3 days. The whipped cream topping does not freeze well, so freeze only the plain, unsoaked sponge, wrapped tightly, for up to 2 months.
- Can I make it ahead for Christmas? Bake the sponge a day ahead and finish it with cream and ganache on the morning of the party. Serve it well chilled so the slices hold their shape.
- Where can I find cappuccino powder? Look for instant cappuccino mix in the coffee aisle. Instant coffee stirred into the warm milk, or hot cocoa mix, works just as well.
Serve the cake well chilled; it tastes best that way and holds its shape beautifully. Stored in the refrigerator, it keeps for 3 days.
The recipe is based on a version by Ricette dolci, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
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